Effect of lactic acid fermentation on quinoa dough to preparerngluten-free breads with high nutritional and sensory quality

摘要

The objective of this study was to evaluate the effect of single fermentation with Lactobacillusrnplantarum 1 (JC5) and Lactobacillus plantarum JCM1149 (C20), from one to 4 days, on the physicochemicalrnand rheological properties of fermented quinoa doughs to make soft bread. A fullrnfactorial design using an ANOVA and Tukey test (p<.05) was used to evaluate the effects of twornfactors: bacterial strain (two levels) and fermentation time (four levels). The structure of the starchrngranules from fermented and unfermented quinoa, and wheat, using scanning electron microscopyrnwere observed. Fermentation yielded doughs with higher soluble protein content and better texturalrnproperties than the unfermented quinoa dough after 2 days of fermentation by each strain,rnobtaining breads with a homogeneous porous crumb, good sensory quality, and high nutritionalrnvalue. These results showed that it is possible to develop gluten-free breads with 100% of fermentedrnquinoa.